Kokosové Rezy - Slovak Coconut Coffee Chocolate Bars

This pastry is made famous by the Pampered Panda  and Mocha Gorilla. The coconut reminds us of Tahiti and the coffee hints of the bars in Florence Italy.  In Italian bar means coffee shop not an alcoholic joint in English. Kokosové rezy has 3 layers of yummy for the tummy. Oddly enough I could not find coconut flakes in Tahiti. I guess if I was baking there then I would freshly grate the coco.

Gather these ingredients so they warm to room temperature.  

3 sticks of unsalted butter

9 large eggs

Preheat oven to 350F. Line a 16x21x1 baking sheet with parchment paper.

[Layer 1 - Coconut Bottom]

9 egg whites

300g sugar

200g unsweetened finely grated coconut

6 Tbsp Flour

Seperate 9 eggs. Put egg whites into the bowl of a stand mixer. Put the egg yolks in a sauce pan. Set the yolks aside. 

Whip the egg whites with the whisk attachment for about a minute until slightly frothy. Then add sugar. Whip on high for at least 5 more minutes. 

Turn off the mixer. Add coconut and flour slowly. Mix at lowest speed for 30 seconds to a minute. Pour dough into sheet. Spread evenly.

Bake for 20 to 25 minutes until light gold color. Take out of oven and cool.

[Layer 2 - Coffee Cream]

9 yolks

130g sugar

 2 tbsp cocoa powder

 1 tbsp fresh finely ground coffee beans

100ml strong brewed coffee 

 

Mix all into the egg yolk sauce pan. Cook on low heat slowly for 15 minutes until thicken. Drawing a spoon across the bottom of the pan to check thickness.

Let cool for an hour. Whip 2 sticks of butter in a new bowl with hand mixer.  Pour the coffee cream mix into the whipped butter. Mix thoroughly. Then spread on top of the bottom layer. 

[Very top chocolate layer]

113g Chocolate (dark or milk)

1 stick of butter (113g)

In a microwave safe bowl add the butter and chocolate.  I prefer 70% dark chocolate to reduce sweetness. Melt in microwave for about a minute. Mix and spread on the very top of the sheet.